Gardening is a fulfilling way to save money and grow healthy produce for your kitchen. If you are a tomato lover and want to broaden your cooking to include tomatoes from your very own garden, then try growing tomatoes from seed. The process is simple, and will leave you feeling accomplished as well as full of the sweet, tangy fruit.

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Steps

Method 1 of 4: Getting the Best Tomatoes

1

Learn about your area. Tomatoes, like any type of plant, have ideal environmental conditions that they require for growing the strongest plants and tastiest fruits. Some species of tomatoes are indigenous to certain areas and don’t grow as well in other places around the country and world. Research the best tomatoes for your specific environment and location by contacting your local agricultural extension office. There may be some unique hybrids that grow perfectly in your type of soil and weather that you’ve never heard of or thought of planting.[1]

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2

Choose a type of tomato. There are many different breeds of tomato, each with a unique color, size and flavor. Tomatoes can range from small grape sized fruits to large fruits the size of a softball, and come in every color except for blue. The type of cooking you want to do, the flavor you are going for, and the growth style of the plant are all things to consider when choosing the types of tomato seeds to plant.

There are two different growth styles of tomato plants: determinate and indeterminate. Determinate plants grow upwards and produce fruit quickly, but for a short period. Indeterminate are more sprawling and vine-like, and produce fruit over a longer season.

Red globe or beefsteak tomatoes are the traditional style and often eaten whole or sliced for sandwiches. Plum or roma tomato varieties are used for cooking, canning, and making sauces. Small cherry or grape tomatoes are full of seeds and juice and used whole or halved in salads and pastas.

The color of your tomatoes can change the flavor they produce. For a classic taste, go with large, red tomatoes. Purple or brown tomatoes have a very rich, hearty flavor while yellow and orange tomatoes are on the sweeter side. Green tomatoes are great for cooking in savory dishes.[2]

3

Select a seed preference. Tomatoes can be grown from dried packaged seeds, fresh seeds preserved from a cut tomato, or seedlings that are available in local gardening centers. Dried and fresh seeds require the most work to grow, but can be the most fulfilling. Planting seedlings is the easiest way to grow tomatoes.

4

Know when to plant. Planting tomatoes must be done at a specific time of the year for the best results. Because tomatoes are sun loving plants, they grow the strongest in late spring and summer. Plant tomatoes at least two weeks after the most recent frost, or when nighttime temperatures do not drop below 50 °F (10 °C) and daytime temperatures stay below 90 °F (32 °C).

If you are starting your seeds indoors, plan to do this 6-8 weeks before your expected transplant date.

If you want, you can purchase a soil thermometer to check the soil of your garden for the ideal planting time. Soil that is about 50 °F (10 °C) is ideal for planting, but this may not happen in conjunction with better weather; test your garden to play it safe.

A farmers almanac is a handy tool for finding out the best planting time. You can look at the farmers almanac online or purchase a copy for your area.

Method 2 of 4: Drying Seeds from Fresh Fruit

1

Select your tomato. The seeds of a particular tomato will lend fruit that are nearly identical to the parent. If you have an extra delicious or juicy fruit that you want to preserve, cut it up and save its seeds.

Make sure that the fruit you select is healthy; an unhealthy tomato will produce fruit that are similarly unhealthy.

Wait until the fruit is at its very ripest before cutting for preservation.

2

Halve the fruit. Use a sharp knife to cut your tomato in half down the equator (running through the stem). Do this over a cutting board or bowl so that you can easily gather the seeds and juicy innards from the fruit for preservation.

3

Scoop out the insides. Use a spoon to scoop out all the little seeds, juice, and soft, fleshy goop inside the tomato. Place all of this in a small bowl or cup.

4

Add water. The seeds need to go through a fermentation process before being dried, and do this by sitting in the sunlight with some liquids. Add a few tablespoons of water to your seeds and flesh, and cover with a bit of plastic wrap. Poke a few holes in the plastic wrap for the air to circulate.

5

Put the seeds in the sun. Now the seeds need some time to ferment. Place the covered dish someplace warm, ideally on a windowsill that gets plenty of sunshine. Leave the seeds in this location for two or three days.

6

Rinse the seeds. After several days, you will notice that the juice and flesh from the fruit has created a scum at the top of the water, while the seeds have sunk to the bottom of the dish. When this has happened, scoop off the stuff floating near the top and then pour the seeds and water into a sieve. Rinse with lukewarm water, making sure that the seeds are completely clean.

7

Dry the seeds. Post-rinse, shake the seeds in the sieve a bit to remove as much excess water as possible. Then, lay them out on a tray covered in coffee filters or wax paper. Place these somewhere they will not be bumped or exposed, with temperatures in the 70’s. Use your fingers to move the seeds around once a day to keep them from sticking to each other or the paper.

8

Check the seeds. When the seeds are completely dry to the touch and do not stick to each other, they are ready to use. Be careful not to pull seeds too early though, because if they are slightly damp they will grow mold, mildew, and bacteria that will spoil them.[3]

9

Sterilize the seeds. Sterilizing your seeds will help to kill off any diseases and bacteria that might be growing, and help your plant to be stronger and produce more fruit when placed outdoors. Soak the seeds in a mixture of 1 tablespoon of apple cider vinegar and 1 quart of water for 15 minutes.

You can do this with pre-packaged store bought seeds to make sure that they are bacteria and disease free as well.

10

Dry the seeds again. Follow the same drying process as before, spreading the seeds out on a tray for several days to make sure they are dry. Break apart any clusters of seeds and keep them from sticking to the tray by using your finger to move them around.

11

Store your seeds. After they have finished drying, store your seeds in a paper envelope until they are ready to use. Avoid storing the seeds in a plastic bag or container, as these don’t allow as much air ventilation and are more likely to produce bacteria and mold in your seeds.[4]

Method 3 of 4: Starting Your Seeds Indoors

1

Start your trays. Get planting trays from a local gardening center and fill them with sterile gardening soil. Use soil that is advertised as a seed starting mix for the best results.

2

Plant your seeds. Create rows in your soil for seeds to be dropped in. Each seed should be planted two inches away from the next nearest seed. Lightly cover each planted seed with a bit of soil pinched together over the top, and follow with a bit of gentle watering.

If you are planting more than one variety of seeds, plant each type in its own individual row and label each row. When the plants begin to sprout, it will be very difficult to tell them apart otherwise.

3

Give your seeds some heat. In order to germinate, the seeds need a source of light and heat. Place them in a large south facing window or use a heat or fluorescent lamp placed a few inches above them. The seeds will need at least 6-8 hours of light and warmth per day prior to sprouting.

4

Watch the seeds. Water your tray of seeds daily, making sure that they get adequate light and heat. Keep them in an area that doesn’t drop below 70 degrees at the coldest point. When the seeds have sprouted and formed true leaves, they are ready to be picked out. The seeds will sprout baby leaves after about a week, but won’t form true leaves until about a month after germinating.

5

Pick out the seeds. Transplant each seedling into its own container in order to give it the space it needs to develop fully. Use a fork to scoop out the soil under each seedling, and gently pull them from the seed tray using your fingertips.

6

Transplant the seedlings. Place each seedling into its own individual quart size container of potting soil. The separated plants will still need about 8 hours of heat and sunlight on a daily basis in addition to daily waterings.

7

Harden off the plants. After about two months, your tomato seedlings should reach maturity and look like small, fully formed plants. Before these plants can be moved to your garden, they need to be hardened off - made used to the weather outdoors. Start by placing your plants outside in sunlight for 2-3 hours, and then bringing them back indoors. Continue this process by adding more time each day, until they are left outside for an entire day by the end of a week.

8

Ready your plants for planting. When your plants are hardened off and ready to be planted outdoors, prepare them to be introduced to your garden. Plants that are over 6 inches (15.2 cm) tall need to be trimmed down. Use gardening shears to cut off the lowest level of branches around the plant. If your plants are smaller than 6 inches (15.2 cm) high, then they are ready to go and don’t require any further maintenance.[5]

Method 4 of 4: Planting Your Garden

1

Choose a plot. Finding the best place in your yard to plant tomatoes is an important step in the planting process. Tomatoes are sun-lovers who require exposure to direct sunlight 6-8 hours a day. When possible, look for areas that have good drainage, as buildup of water will weaken the flavor of your tomatoes and produce weak fruit.

2

Ready your soil. Create the best soil conditions for premier tomato growth. Test your soil pH to determine if any additives should be mixed into the soil; tomatoes have a preferred pH level of 6-6.8. Mix in compost and fertilizer to add nutrients to the soil, and break apart any large clumps. The soil should be well mixed and loose for 6–8 inches (15.2–20.3 cm) deep.

If you know you are going to be planting tomatoes several months in advance, then add compost and adjust the pH level several months prior to planting. This will give time to allow everything to absorb into the soil.

3

Dig the holes. Space your plants apart based on your preferred maintenance; if you are going to cage or stake your plants, each hold can be dug 2–3 feet (0.6–0.9 m) apart. If you prefer to let your plants sprawl, the spacing should be a bit wider, closer to 4 feet (1.2 m) apart each. Dig the holes to be about 8 inches (20.3 cm) deep so that the entire root ball and bottom of the stem are buried.

4

Add more nutrients. Sprinkle the bottom of each hole with a tablespoon of epsom salts to increase the magnesium levels, which helps to produce healthier plants. You can also choose to sprinkle in a bit more compost at this time.

5

Plant your tomatoes. Transplant each tomato plant from its container to the holes you have dug. Squeeze the carton it is in to loosen the soil and root ball, and gently lift the plant out by flipping it upside down over your hand. Bury each tomato plant in the soil, pressing firmly to remove any air bubbles. Cover the plant up the stem to just underneath the first row of branches.

6

Place your cages. If you plan to have your tomatoes caged, add them at this point. Make a tomato cage out of the wire used for laying concrete, or a similarly large-spaced wire grid. Avoid tying the plant to the cage or stakes until after it has flowers.

7

Water the plants. Keep your plants healthy by watering daily. Don’t drown your plants though; tomatoes that receive more than a tablespoon or two each a day will have watered-down tasting fruit. If you don’t have time for daily waterings, look into installing a sprinkler or drip system in your garden.[6]

8

Maintain your tomato plants. As your plants grow, keep them healthy by pruning regularly and harvesting the fruit. Use pruning shears to cut off any suckers (small branches that come out of major branch intersections) and any branches that are hidden underneath and in near constant shade.[7]

9

Harvest your tomatoes. As fruit begins to appear, you are ready to harvest! Pick your tomatoes when they reach full ripeness, often on a daily basis. The fruits can be picked early and allowed to ripen indoors in sunlight if you are expecting bad weather or you have too much fruit. Eat your tomatoes fresh, can them, or freeze them whole to use in the future.

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